This homemade Lemon Blueberry Ice Cream is one of my favorite no-churn ice cream recipes. Using fresh fruit instead of frozen gives it an incredible flavor and delightful texture. Every time I make this recipe, I have to double the batch-it's just that irresistible!
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Blueberry and lemon are a classic combination that works well in various recipes. The fresh and naturally sweet flavors that they add to this ice cream are absolutely delicious. The pops of juicy berries throughout add a delightful texture, too.
If you like lemon blueberry recipes, you will love this blueberry lemon bundt cake and these blueberry lemon scones. My lemon blueberry cupcakes are also worth trying. You won't be disappointed.
Why You'll Love This Blueberry Lemon Ice Cream Recipe
- Fresh flavors: The fresh blueberry and lemon flavors in this ice cream keep it light and perfectly fruity.
- Budget-friendly: Homemade ice cream doesn't have to be expensive. The ingredients are simple and affordable.
- Simple recipe: It doesn't get any easier to make a tasty, cold dessert! This lemon berry ice cream requires minimal effort, and the directions are basic and easy to follow.
Ingredients
These are all of the components needed to make blueberry lemon ice cream. It has a creamy base, sweetener, and fresh fruit. It's amazing how much flavor you get out of something so simple!
- Heavy cream: The fluffy texture of homemade ice cream comes from whipped heavy cream. It adds air to the ice cream to make it luscious and delicious.
- Vanilla extract: I love adding pure vanilla to ice cream. Not only does it provide a delightful hint of vanilla, but it also brings out the natural flavors of the other ingredients.
- Sweetened condensed milk: This is not only a sweetener, but it also helps to stabilize the ice cream so it remains creamy and doesn't take on an icy texture.
- Lemon juice: Fresh lemon juice is the best way to get lemon flavor into this recipe. The tartness of the lemon perfectly complements the sweetness of the blueberries.
- Blueberries: I use fresh blueberries. They add little pops of sweetness throughout the ice cream. Ensure they are ripe and juicy for best results!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mixed Berry: Try incorporating other fresh berries like raspberries and blackberries for a mixed berry version.
- Lavender: Add some dried lavender for a floral flavor that complements the berries and lemon. You can use it as a garnish or steep it in the cream to infuse flavor.
- Orange: Swap the lemon juice for freshly squeezed orange juice for a fun citrus twist.
How to Make Lemon Blueberry Ice Cream
Here are the instructions for this blueberry ice cream with lemon. It's a simple recipe that consists of mixing the ingredients to get the right consistency, and then letting the mixture firm up in the freezer.
Step 1: Mix the cream and vanilla. Combine the heavy cream and vanilla extract in a large mixing bowl. Use an electric mixer at high speed to whip the cream until stiff peaks form.
Step 2: Add the remaining ingredients. Add the condensed milk, lemon juice, and blueberries. Gently mix the ingredients at low speed until they are combined.
Step 3: Transfer and freeze. Pour the ice cream mixture into the loaf pan and top with more fresh blueberries. Cover and place in the freezer for at least 6 hours or until firm.
Step 4: Serve. Scoop and enjoy!
⭐ Hint: As you mix the blueberries into the cream, they may break up a little bit. This is completely normal and helps evenly distribute their flavor and color throughout the ice cream.
If you love ice cream recipes like this, you may also enjoy this sweet and tart rhubarb ice cream and this peanut butter brownie ice cream. My Almond Joy ice cream is really good too.
Serving Suggestions
- You can add tasty toppings like sprinkles, whipped cream, banana syrup, or smoked pretzels to your ice cream.
- This ice cream would create the ultimate breakfast experience! Try a dollop with mango Pancakes or Hawaiian bread French toast or serve it with blueberry fluff.
- Serve an easy meal like tortellini pesto salad and finish it with a simple and tasty dessert of blueberry ice cream.
Recipe Tips
- Storage directions: Store the ice cream tightly covered in the loaf pan in the freezer for up to 2 months.
- Be gentle with the blueberries: They should break apart slightly rather than be completely squished. Be sure to mix at a low speed or fold them in carefully with a silicone spatula.
- Use cold heavy cream: For perfectly fluffy whipped cream, make sure your heavy cream is well-chilled straight from the refrigerator.
Recipe FAQs
Add some lemon zest in addition to the juice. This will give you a more pronounced lemon flavor in the final ice cream.
Sure! I recommend thawing and draining them beforehand to avoid excess moisture, ensuring the ice cream sets properly.
Likely, it wasn't covered tightly enough. Ensure that the plastic wrap touches the surface of the ice cream to prevent ice crystals.
More Delicious Blueberry Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Blueberry Lemon Ice Cream
Equipment
- Plastic wrap or airtight rubbermaid container.
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 14-ounce can sweetened condensed milk
- ¼ cup lemon juice
- 1 ¼ cups blueberries
Instructions
- Use an electric hand mixer to beat the cream and vanilla into stiff peaks in a large mixing bowl. This should take between 3 and 5 minutes.
- Add the condensed milk, lemon juice, and blueberries to the mixing bowl and lower the speed of your hand mixer to its lowest setting. Gently whisk the ingredients together until the condensed milk is fully incorporated with the whipped cream.
- Pour the ice cream mixture into a 9x5-inch loaf pan, or similar sized Rubbermaid container. Cover the ice cream with plastic wrap or a lid and allow it to chill in the freezer for 6 hours.
- Check to make sure the ice cream is completely set, serve, and enjoy!
Notes
- Storage directions: Store the ice cream tightly covered in the loaf pan in the freezer for up to 2 months.
- Be gentle with the blueberries: They should break apart slightly rather than be completely squished. Be sure to mix at a low speed or fold them in carefully with a silicone spatula.
- Use cold heavy cream: For perfectly fluffy whipped cream, make sure your heavy cream is well-chilled straight from the refrigerator.
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